Equipment
* optional
Ingredients
Zucchini & Batter
- 300 g zucchini, unpeeled
- 3 g kosher salt
- 30 g all-purpose flour
- 2 egg, room temperature
- 30 ml neutral cooking oil
Savory Dipping Sauce
- 15 ml soy sauce
- 15 ml rice vinegar
- 15 ml water
- 5 ml fish sauce
- 5 ml toasted sesame oil
- 2 g gochugaru, flaked
- 3 g toasted sesame seeds
- 10 g scallion, finely minced
- 3 g garlic, minced
Nutrition (per serving)
Method
Cut the zucchini into even rounds, approximately 5 millimeters thick.
Arrange the zucchini slices in a single layer on a cutting board or baking sheet and sprinkle evenly with kosher salt.
Let the salted zucchini sit for 10 minutes to draw out excess moisture.
While the zucchini rests, combine soy sauce, rice vinegar, water, fish sauce, toasted sesame oil, gochugaru, sesame seeds, scallion, and minced garlic in a small mixing bowl. Stir well and set aside.
Thoroughly pat the zucchini slices dry with paper towels to remove the drawn-out moisture.
Place the all-purpose flour in a shallow bowl. Lightly coat each zucchini slice in the flour, tapping off any excess to ensure a very thin layer.
In a separate small mixing bowl, beat the eggs thoroughly until no streaks of egg white remain.
Heat the neutral cooking oil in a frying pan over medium heat, targeting an oil temperature of 175°C/350°F. Dip the floured zucchini slices into the beaten egg, allowing excess to drip off, and carefully place them into the pan.
Pan-fry the zucchini slices for 2 to 3 minutes per side, until the egg batter turns a light golden brown.
Transfer the cooked zucchini slices to a wire rack or paper towel-lined plate to drain excess oil.
Arrange the warm zucchini slices on a serving platter and serve immediately alongside the prepared savory dipping sauce.
Chef's Notes
- Korean aehobak (Korean zucchini) is traditionally used as it is denser, slightly sweeter, and releases less moisture than standard green zucchini.
- For the most visually appealing presentation, strain your beaten eggs through a fine mesh sieve. This removes the chalazae and ensures a perfectly uniform, bright yellow coating.
- If frying in multiple batches, meticulously wipe out the pan with a paper towel between rounds to prevent residual egg drippings from burning and clinging to the next batch.
- Do not skip the salting step. Beyond drawing out water, it lightly seasons the interior of the vegetable, guaranteeing a balanced flavor profile.
Storage
Refrigerator: 3 days — Store in an airtight container lined with a paper towel to absorb excess moisture.
Reheating: Reheat in a dry frying pan over medium-low heat to restore a slightly crispy exterior.
